Saturday, January 22, 2011

We're on the eighth week of our chulent (a.k.a. cholent) experiment (I'm trying a new recipe every week, as long as my friends keep providing!), and we've found a few favorites. This week's recipe was my own concoction based on the Indian Style Chulent I wrote about last week, and my Turkey Chulent. I thought it was terrific (the aromas certainly were), although my husband Avi wasn't a big fan of the cinnamon and allspice. Leave them out or reduce the quantity if you prefer.

The recipe is below. I'm also including links here to all of the other recipes we've tried so far in case you want to try any others.

Put everything into a nice large pot or crock pot, in the order listed. Add water to cover. Bring to a boil and then reduce to low. Leave the chulent simmering on low until Shabbos morning, or until you're ready to eat, at least 24 hours if possible. Serve hot.

1 comment:

Fun! I look forward to seeing the others. Here's a link to our basic pareve (vegetarian) cholent - we're not veg, but I love having butter on challah, so we often do dairy lunches... :-)))http://ronypony.blogspot.com/2010/04/teds-secret-pareve-cholent-secret.html

I also have a bread blog - I'll add you to the blogroll there, and wouldn't mind your adding me if you ever put in a blogroll...http://breadland.blogspot.com/

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If you're an ordinary person who wants simple ideas for eating kosher, you've come to the right place! I'm just an ordinaryJewish working mom who lives a harried, busy life. I created this blog to share my ideas about how to eat kosher (and usually healthy!) without spending all day shopping, eating, cooking, and measuring portions. I hope you enjoy your visit here.